#soba 2019

[chrisbangz]

channie of the day (9/∞) SOBA Blue Carpet ✦ 190822

[skz-source]

© Blueish Chan | do not edit and/or crop logo

[formeryelpers]

Suehiro Mini, 642 N Broadway, Ste 5, Los Angeles (Chinatown), CA 90012

Suehiro’s location in Little Tokyo was considered a legacy business. It was open for over 50 years, but they were evicted and closed earlier this year. Fortunately, they were able to find a new location. They also opened Suehiro Mini in 2019.

Suehiro specializes in Japanese comfort food in a casual, diner-like setting. The Mini suits the location, which only has a four small tables and a counter with seating. The menu includes ramen, udon, soba, and rice dishes (katsu don, oyako don, unagi don, curry rice). The lunch time menu offers daily specials (during weekdays, 11 AM – 3 PM) like curry rice, ramen, and udon priced under $10.

Katsu curry rice ($16.50 + $2 for hot/spicy) with your choice of chicken or pork katsu on curry rice, with pickles and a cup of miso soup. If you want to make it spicy, it’s $1.50 - $2, depending on the spice level). The spice mix they add is housemade. Brown rice is also available for $1. I chose the pork katsu. The portion was generous enough that I had leftovers. The katsu had a golden panko crust and wasn’t greasy. The pork was thicker than other places and still moist. The curry was different – not as sweet or thin. It had bits of carrots, onion, potato, and mushroom and was quite thick. It also had a reddish tint, probably from the spice mix they added. It was different – a bit grainy, but flavorful and actually spicy. The housemade pickles were small and sweet; they added a nice crunch. The miso soup was nice and light – no tofu in it, but plenty of miso.

While Suehiro is in a strip mall, they do not validate parking in the lot. Also, they no longer offer the bathroom for customer use.

4 out of 5 stars

By Lolia S.

[spicykaraage]

Tenipuri Complete Character Profile - Tsukimitsu Ochi

[PROFILE]

Birthday: August 15th (Leo)

Blood Type: A

Relatives: Grandfather, grandmother, father, mother, cat

Father’s Occupation: University professor

Middle School: Hyotei Academy Junior High School (graduate)

High School: Hyotei Academy High School

Grade: Third Year

Committee: Library Committee

Strong Subjects: Modern literature, English grammar

Weak Subjects: Biology

U-17 Training Camp Position & Rank: First String | No.9

World Cup Team: U-17 World Cup Japanese Representatives

Favorite Motto: “Succeeding with the sun, progressing with the moon.”

Hobbies: Go, bonsai [TP]

Favorite Color: Blue

Favorite Book: Howling at the Moon by Sakutaro Hagiwara

Favorite Food: Water, sarashina soba

Favorite Anniversary: February 22nd (National Cat Day)

Preferred Type: A girl who doesn’t mind silence

Ideal Date Spot: Eating bento while forest bathing

His Gift for a Special Person: “Words that will express my gratitude.”

Where He Wants to Travel: Malta

What He Wants Most Right Now: A soba-making set ➜ Famous drinking water from across Japan [23.5]

Dislikes: Dogs, smiling ➜ Dogs running away from him, having to smile [TP]

Skills Outside of Tennis: Taking walks (long-distance [23.5]), can tame wild animals [TP]

Routine During the World Cup: Practicing smiling

[DATA]

Height: 226cm | 7’4.9”

Weight: 103kg | 227 lbs

Dominant Arm: Right

Vision: 0.8 Left & Right

Play Style: Counter Puncher

Signature Moves: Mach Serve

Equipment Brands:

Racket: Babolat AEROPRO LITE

Shoes: ASICS GEL-RESOLUTION5

Overall Rating: Speed: 6 / Power: 4 / Stamina: 4 / Mental: 7 / Technique: 4 / Total: 25

Kurobe Memo: “With his 100% accuracy serve, he has the markings of an excellent singles tennis player. However, in the match against Niou and Atobe, he showed unwavering will power. He may be a little lonely as his gaze tends to keep even animals away.” <Official Description>

[POSSESSIONS]

What’s in His Travel Bag [23.5]:

Graduation gifts from middle school: Cat souvenirs. Given to him from the student with red highlights (Kazuki Yuuki)

[TRIVIA]

The Prince of Tennis II 10.5 Fanbook | Publication Date: 09/04/2013

He attended Hyotei Academy Junior High and was captain of the tennis club

He contemplates on changing the color of his highlights

People are often frightened by him due to his height and long bangs

Konomi states Hyotei became more profound once he and Atobe enrolled there

He takes meticulous care of his racket

He was drawn in the image of a samurai

He was randomly paired with Mouri by the coaches

The Prince of Tennis II 23.5 Fanbook | Publication Date: 05/02/2018

He gets cold easily. When he goes to bed, his arms and legs stick out from his futon, and he is always concerned about getting cold. He keeps his jacket zipped all the way up because of it

Konomi states he and Mouri would have won their match against Atobe and Niou had he not let them receive the point from Kabaji interfering

He and Oishi are Konomi’s favorite high school-middle school pair

His “Pressure” does not affect Yuushi because of his “Shut Heart” technique

He does not have a “Hyotei call” since Atobe started the tradition

The Prince of Tennis 20th Anniversary Book: Tenipuri Party | Publication Date: 08/02/2019

He and Mouri are nicknamed the ���Twin Towers”

His ideal relationship is a quiet one, where he and his partner take things slow

His cat has white fur with blue highlights. He decided to match his hair with them when he entered middle school

He is very popular at his school. Other students have put highlights in their hair because of him

One of His Days Off at the Training Camp:

5:30am - Wakes up, has breakfast (just soup)

6:00am - Goes on a walk, finds rare birds

7:30am - Plays a game of Go with Yanagi

9:00am - Attends a meeting with the other First Stringers (several people are absent)

11:30am - Lunch (interested in having tororo soba with Omagari)

1:00pm - Watches the middle schoolers practice their serves

2:30pm - Reads at the library, finds Mouri sleeping beside him out of nowhere

5:00pm - Takes another walk, finds someone’s hat and returns it to them

6:00pm - Dinner, gets mixed up in a fish vs. meat debate but is not interested

8:00pm - Voluntary training, then bathes

10:30pm - Gazes at the moon which boosts his spirit, listens to the playing of a saxophone

11:00pm - Warms his body, then goes to bed

The Prince of Tennis II Hyotei Academy Junior High School Tennis Club Guide: “CALL” | Publication Date: 04/02/2021

During his middle school days, he was an undefeated singles player

Konomi describes him as a “humble man”

[diamondtaem6v6]

✨ 190422 - Taemin’s interview for ‘Barks’

SHINee’s Taemin will hold a nationwide tour <TAEMIN ARENA TOUR 2019> from June. Following the <TAEMIN Japan 1st TOUR~SIRIUS~> held in 2018, the second solo nationwide tour for the second year in a row will expand the scale of the venue from the previous one, starting with the Makomanai Sekisui Heim Ice Arena in Hokkaido on June 8 and ending with Marine Messe Fukuoka in Fukuoka on August 7, visiting arena venues nationwide Japan. It should show us a scaled-up stage in an arena with 14 performances in 6 locations.

His impressions of appearing in “Shabekuri 007”, the secret story of shooting the first photo book “PORTRAIT”, the artist looking back on the previous tour <TAEMIN Japan 1st TOUR~SIRIUS~> Taemin’s current location, and his premonition for the arena tour <TAEMIN ARENA TOUR 2019> I would like to introduce the interview with the photos taken carefully.

— You will be making a guest appearance on the variety show “Shabekuri 007” (Nippon TV) which will be broadcasted on April 22, but when did you decide to appear on the program first?

Taemin: I was surprised. It’s a very powerful show, and Japanese people watch it a lot, so I was excited from the moment it was decided. I was nervous the whole time during the recording, and I don’t remember much of it (laughs).

— Have you been entertained by the host, Shinya Ueda, and other comedians?

Taemin: Yes. Moreover, everyone’s speaking speed is fast! I was nervous, and it was even more difficult because I couldn’t hear some things (laughs). However, I think this "Shabekuri 007" was a huge experience for me. It was a good opportunity to show myself to people who didn’t know me yet, and I’m sure the people who have been supporting me for a long time will be happy.

— I see. So, could you give a message to those who first got to know Taemin in "Shabekuri 007"?

Taemin: (Being shy) Well, nice to meet you. My name is Taemin and I’m active in a group called SHINee. I think you saw me solo this time, but I also want to be very proud of the team SHINee. We are an energetic group with distinct personalities, so if you know me this time, please watch SHINee's performance. Thank you in advance!

— I hope more people will learn about SHINee. By the way, Taemin's 1st solo photo book "PORTRAIT", which is on sale, debuted at No. 1 in the Oricon weekly book ranking "photo books" genre. That’s great!

Taemin: First of all, there were so many people who were waiting for my photo book. I couldn't believe it, and I was happy. I'm happy to show everyone pictures of a 25 year old with a lot of energy.

— Again, what is the concept of the photo book "PORTRAIT"?

Taemin: "Taemin running away from the hustle and bustle of everyday life" (laughs). But actually, rather than "running away," I think they were able to take pictures of my relaxed facial expressions with a little free time. It was impressive to eat delicious food for the first time in Okinawa, where it was shot, and I was really into the famous Soki soba* and Agu pork**. I used to eat it every night (laughs). I also experienced scuba diving, and even though I went there for shooting, I was quite refreshed.

*Soki soba: It’s a noodle soup typical from Okinawa (It’s also known as “Okinawa soba”)

**Agu pork: Black pig from Okinawa. Its meat is one of the most popular in the region.

— I heard that Okinawa was your own choice.

Taemin: That's right. I had been there before to shoot a music video for SHINee (“Boys Meet U”), and at that time I couldn't go sightseeing due to my schedule, but the view of the sea and nature I saw while traveling were wonderful. Even before I hearing about this photo book, I often told the staff that I wanted to go to Okinawa. So this time I made the request, and I was waiting for the day of the shoot with excitement.

— It was a long-cherished wish, wasn't it? What were the most impressive locations and shooting scenes?

Taemin: The whole thing was really good, but the shots taken on the cliffs in the sea are impressive. I could enjoy the view all the way to the other side and smell the scent of the sea. I was caught by the wonderful sight, so I was not afraid at all even in a place like a precipice.

— So, what is your favorite photo?

Taemin: I would like to say "all of them," but this photo was taken in a beautiful evening. It's very memorable. It's beautiful when you look at it in the photos, but I feel that there were some things that could only be felt there, such as colors and atmosphere. When I look at that photo, I can always remember how impressed I was when I saw the sunset.

— Throughout the entire photo collection, what kind of expressions do you expect us to see?

Taemin: I was on a solo tour last year, and all I had left (to finish the tour) was the last performance in Tokyo. That's why I think there are some resolute expressions. There are a lot of smiles in the photos during the day, but sentimental emotions naturally come out at night, so I want everyone to pay attention to such changes. Now that I'm 25 years old, there were moments when I was thinking about the future directions and was a little lost in thoughts.

— To celebrate the release of the photo book, an autograph session was held at Fukuya Bookstore Shinjuku Subnade. What was the reaction of the fans?

Taemin: I received "congratulations" from most people. Because of the release of the solo photo book, the arena tour , and the appearance of "Shabekuri 007". Since many people were saying "congratulations", it felt like it was my birthday (laughs).

— Ahahahaha. It was a valuable opportunity to meet the fans who have always supported you.

Taemin: Yes. It's hard to meet or talk that closely. Some people were nervous, and some people came full of energy saying: “I'll give Taemin-kun power!" and it was an important time where everyone's emotions were conveyed directly.

— A Blu-ray & DVD containing the final performance of your first nationwide solo tour <TAEMIN Japan 1st TOUR ~SIRIUS~> last year is also on sale now. Looking back, what kind of tour was it?

Taemin: There was a lot of tension and pressure that I won't forget, but the 32 performances were a very productive time for me to grow and experience. I feel that I learned again the importance of creating a stage with the fans and staff. When I performed with SHINee, in a sense, I was committed to doing my best and keep my role going, but in my solo performances, I began to see the people who supported me closer. I also communicated with the dancers and staff in my own way, and it was a time when strong bonds were formed.

— Starting with a fantastic production of the opening, the stage with various ideas is a masterpiece. Each song was so complete and artistic, breathtaking.

Taemin: Thank you very much. Since the hall tour is close to the audience, we made it with the intention of making everyone sympathize. Then, in order to properly express the concept and world view of each song, I challenged myself to dance a wide range of dances and played the piano. At first, I was so nervous about playing the piano that my hands were shaking, but as the performances progressed, I gradually got used to it, and I was able to see everyone's faces and expressions. That process was also fun for me.

— I think many fans are looking forward to your first arena tour starting in June. How are your enthusiasm for the second consecutive nationwide tour?

Taemin: I'm really grateful. Right now, while the other members of SHINee are a little bit away, I want to work hard and grow, so that I can “explode” even more when I get together with SHINee again. While each member is experiencing new things, I want to do what I can now and grow.

— It may be a little early, but have you decided on the contents of the arena tour?

Taemin: No, nothing has been decided yet (laughs). However, I hope everyone can enjoy Taemin, which can only be seen one day at a time (during the tour). At first, I might be nervous, but then I will gradually relax, make a little mistake and show an expression that tells that I’m in trouble... (laughs) That's the real thrill of live performances, and I hope it will be a special performance for everyone rather than doing it perfectly from start to finish. As an overall highlight, I would like to show you my new image as I have grown through the hall tour. Musically, I want to try a style that I've never done before, and I'm actually looking for that kind of music right now.

— Do you have any image of the stage set and outfits from now on?

Taemin: Yes. But somehow, I want to make the stage flashy and glamorous. I think the hall tour was a rather flashy performance, but it was a strong atmosphere that took it to the next level. It's more like an adult than a boyish image. Please look forward to it. I will deliver a wonderful stage!

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Credits: Barks

JPN - ENG translation: @DiamondTaem

[hinako-supremacy]

i want 20 pounds of it please!!!!

[negovateljica]

MORAŠ DA SE SMEJEŠ 005

Oktobar 2019

25. oktobar  2019 petak   Frajtag

"Kaldhrughen!"  -- frižider   valjda. Hahahahaha,  kulšrank  je frižider, ali je meni tako zvučalo trećeg dana kad sam stigla u Nemačku.  

Ustajem u osam sati  - naspavana, bez noćnih poziva  i odem gore  na sprat da kuvam svoju jutarnju kafu  i  čaj za babu ... koji joj je bio  horible. ( Jer sam zaboravila da stavim pet tableta Natrena u termos) Plus sam pomešala kutije s čajevima, ima ih  pet-šest u  karuselu. Karusel je  ćoše u  kuhinjskim elementima koje ima vrtešku sa policama  gde drži čajeve, začine, šminku, ulja razna  i  gomilu drugih kutija koje nisam zagledala.     

Uđe baba u kujnu i kaže   -  I NEED TO CRY...  (MORAM DA PLAČEM. )  I OKRENE  TOČAK I VRATI SE U DNEVNU SOBU  

I OTUD KAŽE – DO NOT BE AFFRAID.  Cry  - na engleskom znači  plakati i to je  prvo što mi pada na pamet, mada može da znači i  vikanje, ali zašto bi vikala sad pa me još upozorava?

Turururururu ... "Šta li sad to znači? Dal'  oće da zove nekog telefonom, pa  oće da plače unapred da bi uplakana  pričala i postigla neku emotivnu uvertiru."

Moje nagađanje je prekinuo babin urlik iz dnevne sobe.

AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA!!!!

Da me nije upozorila   tačno bi me strefila srčka  jer bi pomislila da umire !!! 

I tako baba  arlauče  neko  vreme dok ne izgubi glas   i  ućuta se.   

Kad je ponovo ušla u kujnu  ja je pitam:

- Jel to nešto meriš tom drekom? - 

A ona mi kaže da tako vežba glasne žice!  

 #Leptejebo!  

Workout za glasne žice! Kad pomislim da sam sve  videla i čula...

Posle, u  11 sati   baba se spremi i ode na rehabilitaciju  taksijem. Vraća se za dva sata i pita me šta ću da radim?  

"Pa naravno da ću da obavim  nekoliko video poziva, šta si mislila  da ću da radim?"

- Cleaning, cleaning, cleaning -  kažem -  Čistiću, tamo i ovde i  dole- - 

Ok, ode baba! Ufffff!  Sloboda! Dva sata slobode.

Ali  nemam pojma  odakle će da uđe baba, kad se vrati, koja vrata da otključam, koja da zaključam...

Muvam  se tamo vamo po kući, usisam ponovo,  iako nema šta da se usisava, prašine nema. Vidim u spavaćoj sobi  crvići od moljaca gmižu po  plafonu. Ta soba izgleda ko mauzolej sa  dva kreveta nameštena na specijalni način u kojima niko ne spava, ikad. Usisala sam te buduće moljce, sve koje sam videla.  Ko sme da kaže babi da ima moljce tamo. Ko zna šta bi to podrazumevalo  za mene.

Let the moljac freee... Skupiću sve koje vidim i potrudiću se da im otkrijem bazu. Verovatno neki zaboravljeni vuneni džemper ili ćebe, korišćeno pre trideset godina i smotano ko zna gde.  (Kasnije sam otkrila  kesu sa hranom za ptice  u ćošetu iza regala  koja je bila puna moljaca, stajala u plantnenoj  torbici ko zna od kad, odakle su moljci izletali kao migovi sa  vojnog broda. )

Babin povratak je protekao fino. Nije me zatekla u nekoj aktivnosti koju ne bi odobrila. Videla sam je kroz prozor pa  izađoh napolje da joj pomognem da uđe.

Pita me baba šta ima za ručak, a juče mi je rekla da će za ručak da pojede ćuftu  od juče.

Ja pitam: -Samo ćuftu?-  Ona odgovori nešto na nemačkom  i tako  to ostade,  a ja nisam skuvala ručak jer nemam pojma  šta je baba htela. 

I ona kaže da hoće  povrće kao prilog uz ćuftu,  ja joj predložim  glavicu brokolija  i ona pristane. Meni pade kamen sa srca. I  ja krenem da perem brokoli u sudoperi, pa vidim da će  sudopera da se  zapuši, onda prebacim čišćenje na poslužavnik. Ne znam koje veličine brokolija oće... I stavim vodu  na ringlu da  se greje.  Baba je za to vreme u kuhinji ispred njenih vratanca sa lekovima, desno od mene.   

Ona  tek  vrisnu da su drške od brokolija  previše tvrde  i  viče:   -NOOOO!  NOOOOO ! 

Ja pomislim neće da jede drške, pa ih skratim  na onim glavičicama i to potrpam u šerpu da se kuva.

 Kad ona priđe uz šporet i  skloni šerpu sa ringle i krene da rukama  vadi  iz vrele vode brokoli! 

"Šta  sam sad uradila ???   Hoće da kuva brokoli a  vadi ga iz vrele vode ??? "

- I do not understand, what are you doing ? - " Bože razjasni mi ...wtf ???"

Baba ustvari  hoće da prvo skuva drške,  a i da ih jede sirove jer je pregladnela. I da ih oljuštimo pa tek onda da kuvamo brokoli ....  

"O maj gad !!!   Samo da ne poludi preko mere!"

I pita ona mene jel sam pržila fiš za mene?  Rekoh : Nisam bre, baba da ne smrdi pržena riba po kući! -

- Ic okej .. prokuvaš vodu i sirće i  nema mirisa.- kaže

- Ok-  kažem ja - Sutra ću da jedem fiš.-  "Ne znam ni dal umem sebi da ispržim riblje štapiće..."

Pitam je kolko brokolija hoće?  - Jel mogu i ja da jedem to? -  ona kaže  -  No. Do you like brokoli?- 

"Pa naravno da volim, što me pitaš kad kažeš no ???"

- Oćeš celu glavicu?  

-Nooo, this is too much!-  Neee,  to je previše!

-Može pola?

-Jaaaaaaaaaaa. Ja. -  Hoće pola sad, pola za večeru. - I  sipaj sebi.-

"Pa kako to da izvedem???  To je na tri dela,  ali ok. " -  sipam njoj   pun tanjir sa podgrejanom ćuftom, i  molim boga da ne sazna da ne umem da uključim mikrotalasnu, jer ja to   nemam, a i nije zdravo da imaš. Sebi sam sipala malo  pa smo jele fino.  Kuvani brokoli preliven sosom Holandeze, kog sam apsolvirala.

Baba  reče da neće da skida  protezu s noge, oće da idemo posle u kafić.  - Oki doki!

Odo ja da se spremim, idem negde van kuće! Jeeeej!

I trebalo je da  krenemo u kafić  da baba uhvati sunca, koje je već počelo da se smanjuje  ali je  telefonirala s nekim skoro pola sata i ja sam je čekala na terasi da  krenemo.

Za tu šetnju ima posebna kolica  na  električni pogon  i sama se vozi. Put  ispod kuće  je od nekog kamenja pa  je to smetalo točkovima do prelaska na behaton kocke. Idući pored nje,  primetim da se  na točak  zalepilo kereće govno!   Jeeess???   Nije šajze  završilo u specijalnoj kesici, i u  specijalnoj kanti, nego na babinom točku. Hodam ja pored nje, baba ne vidi,  a ono svako malo  procirkuliše pored njenog rukava. Bolje bi bilo da joj kažem.  

-Frau Šmit  , your  wheal is dirty.  I mislim se, sad ćemo da idemo na  car wash  negde...  ili ko zna kakvo je rešenje za tu situaciju,  kad baba  kaže :

- Dont worry.  It is KAKA .   IT WILL FALL OF.

"Zajebavaš me baba ??? Vidim i ja da je kaka!" 

Otpašće samo?! Odgovor koji ni u snu nisam očekivala.  I  tako mi sa šajzetom na točku  stignemo i uđemo u  neki mali kafić,  pekaricu i  prodavnicu ujedno. Sve ko apotekica. Sve po švapski,  i   baba se parkira uz stočić gde smo sele nas dve   a šajze  stoji od pozadi na točku i gleda u kelnericu  kafića  koja  ga nije primetila, verovatno dok nismo otišle.  U  međuvremenu  je dok se baba pomerala tamo vamo, govno  otpalo na patos.

Tu je kraj priče o gadostima.  Za taj dan.  Ipak, samo ja imam oko za takve neke detalje, ko niko drugi ne primećuje. Ipak, misli su mi bile prikovane za to govno na patosu u švapskom kafiću, gde mu nikako nije bilo mesto.  Ipak me proganjalo, ni krivu ni dužnu! 

..........

Da pređem na   narudžbinu. Jele smo  kolače,  ja neku čokoladnu tortu, ona  nešto kao  krempita  torta  i  uzele kafu. Moj čokoladni kolač je koštao tri eura, a njen dva i četrdeset centi. Kafa je bila dva ipo eura. Cene kolača su jako bitne, jer je ona posle plaćanja računa, taj račun proučavala kod kuće, nekoliko dana, svako malo se iščuđavajući kako to kolač košta draj juro ?

"Šta sad da pričam s babom?"smeškam se , ali mi ništa ne pada na pamet. Dolaze tamo neki Nemci, ona priča  s njima, meni super.  "Muko moja pređi na drugoga ... "

Vidim neku policu sa prospektima, i odem do tamo kad ono neka knjiga,  monografija  tog područja, 700 godina nečega verovatno naselja na tom prostoru  i  donesem je  za sto i krenem da listam jer ima  mnogo fotografija.   I  pokažem je babi  - kad  se ona oduševi  i  uzme knjigu  da prelistava, list po list, a knjiga debela... Vidim ja da ćemo da ostanemo tamo do sledeće godine, ali bar ne moram da pričam  ništa.  I tako je  to super prošlo. Provele se ja i baba,  šajze ostalo  da ga počisti kelnerica  i  vratimo se kući.  Sad sam  stvarno umorna, ali  sve u svemu lep dan beše.

[nosanime]

Bibliography - "Anime Foodies: Laid-Back Camp Season 2"

This is the bibliography for our newest entry in the Anime Foodies series of panels, “Anime Foodies: Laid-Back Camp Season 2”.  The sources include not only places from which we garnered background of the food we were cooking, but also sources that helped us determine how to craft our own version of the recipes we were creating.

This is the first Anime Foodies panel which has a formal bibliography of sources.  Those marked with double asterisks are regular sources we’ve used in all of the panels in the series and are a good starting point for anyone interested in Japanese food and its history.

Bibliography:

“10 Surprising Differences Between Japanese-Italian Food and Real Italian Food” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/10-surprising-differences-between-japanese-italian-food-and-real-italian-food/.

“A Guide to Japanese New Year's Soba” Savor Japan, https://savorjapan.com/contents/discover-oishii-japan/a-guide-to-japanese-new-year-s-soba/.

“Acqua Pazza” Italian Food Forever, https://web.archive.org/web/20210616201441/https://www.italianfoodforever.com/2019/03/acqua-pazza/.

Afro. Laid-Back Camp. Vol. 5, Yen Press, 2019.

Afro. Laid-Back Camp. Vol. 6, Yen Press, 2019.

Afro. Laid-Back Camp. Vol. 7, Yen Press, 2019.

Afro. Laid-Back Camp. Vol. 8, Yen Press, 2020.

Afro. Laid-Back Camp. Vol. 9, Yen Press, 2020.

“Alaska pollock Japanese Pacific coast” Fishsource, https://www.fishsource.org/fishery_page/1906.

“ama divers” Robert Gilhooly, https://robgilhooly.photoshelter.com/image/I0000l0zOUEGWPXs.

“Authentic Japanese Cooking: Beef-wrapped Onigiri” NHK World – Japan, https://www3.nhk.or.jp/nhkworld/en/tv/dining/20200508/2019262/.

“Caprese Salad captures Italy’s rich history” The Sun, https://www.lowellsun.com/2015/08/26/caprese-salad-captures-italys-rich-history/.

Claudia. “How to Make the Fluffy Japanese Pancakes?” Voyapon, 9 Apr. 2021, https://voyapon.com/fluffy-japanese-pancakes/.

“Coastal Area 12802 Izu Peninsula coast” Ecologically of Biologically Significant Marine Areas Identified by Japan, Ministry of the Environment, Government of Japan, https://www.env.go.jp/en/nature/biodic/kaiyo-hozen/kaiiki/engan/12802.html.

Counihan, Carole. Around the Tuscan Table: Food, Family, and Gender in Twentieth Century Florence. New York, Routledge, 2004.

“Fluffy Japanese Pancakes (A.K.A. Souffle Pancakes)” Chocolates and Chai, https://www.chocolatesandchai.com/fluffy-japanese-pancakes-souffle-pancake-recipe.

“Gambas Al Ajillo (Garlic Shrimp)” No Recipes, https://norecipes.com/gambas-al-ajillo-garlic-shrimp-recipe/.

“Gambas al Ajillo, Spain’s Garlic Shrimp Dish” Amigo Foods, https://blog.amigofoods.com/index.php/spanish-foods/gambas-al-ajillo/.

“Gambas Al Ajillo (Spanish Garlic Shrimp)” The Mediterranean Dish, https://www.themediterraneandish.com/gambas-al-ajillo-spanish-shrimp/.

“How to make Japanese dried fish (HIMONO) in your refrigerator.” Jinta Express, https://www.jinta-express.com/entry/dried-fish-in-fridge.

**Ishige, Naomichi. The History and Culture of Japanese Food. London, Kegan Paul Limited, 2001.**

“Japanese Otsumami 101” Tokyo’s Best Cheap Eats, http://tokyogroumet.blogspot.com/2006/12/japanese-otsumami-101.html.

Kirkpatrick, John. “All About Risotto: The History & Fundamentals of a Favorite Italian Dish.” Cuisine at Home, https://www.cuisineathome.com/articles/all-about-risotto/.

Laid-Back Camp. Directed by Yoshiaki Kyougoku. C-Station, 2018.

Laid-Back Camp Season 2. Directed by Yoshiaki Kyougoku. C-Station, 2021.

Lalli Music, Carla. “BA’s Best Risotto” Bon Appétit, 29 Mar. 2019, https://www.bonappetit.com/recipe/bas-best-risotto.

“Lobster Himono” Taste of Homes Throughout Japan: Story of Local Japanese Cuisine, http://kyoudo-ryouri.com/en/food/2998.html.

McWilliam, Paulette S. “Evolution in the Phyllosoma and Puerulus Phases of the Spiny Lobster Genus Panulirus White.” Journal of Crustacean Biology, vol. 15, no. 3, 1995, pp. 542–57. JSTOR, https://doi.org/10.2307/1548775.

Nagata, Kelly. “Otsumami: choose the right food to go with your drink” Voyapon, 22 Feb. 2016, https://voyapon.com/otsumami-food-drink/.

“Nikumaki Onigiri Meat Wrapped Rice Balls” Japan Centre, https://web.archive.org/web/20210411195317/https://www.japancentre.com/en/recipes/269-nikumaki-onigiri-meat-wrapped-rice-balls.

“Nikumaki Onigiri Recipe” Japanese Cooking 101, https://www.japanesecooking101.com/nikumaki-onigiri-recipe/.

“Nikumaki Onigiri Recipe (Japanese Meat Wrapped Rice Balls)” My Japanese Recipes, https://myjapaneserecipes.com/nikumaki-onigiri-recipe-japanese-meat-wrapped-rice-balls/.

“Pesce all’ Acqua Pazza” Anna Maria Volpi A Passion for Cooking, https://archive.ph/20081224132934/http://www.annamariavolpi.com/acqua_pazza.html#selection-769.0-769.22.

Plunkett-Hogge, Kay. “The history and origins of the Spanish tapas” The Telegraph, 1 Jul. 2016, https://web.archive.org/web/20181104010149/https://www.telegraph.co.uk/food-and-drink/tapas-and-beer/history-of-tapas/.

Ptacek Margaret B. , Sarver Shane K. , Childress Michael J. Herrnkind William F. “Molecular phylogeny of the spiny lobster genus Panulirus (Decapoda: Palinuridae).” Marine and Freshwater Research, vol. 52, 2001, pp. 1037-1047. ResearhGate, https://doi.org/10.1071/MF01070.

“Salmon in Foil (Video) 鮭のホイル焼き” Just One Cookbook, https://www.justonecookbook.com/salmon-foil/.

“Shrimp and Tomato Risotto” Food Network, https://www.foodnetwork.com/recipes/shrimp-and-tomato-risotto-recipe-1953281.

“Simmered Alfonsino” Taste of Homes Throughout Japan: Story of Local Japanese Cuisine, http://kyoudo-ryouri.com/en/food/2440.html.

**Singleton Hachisu, Nancy. Japanese Farm Food. Kansas City, Andrews McMeel Publishing, 2012.**

**Singleton Hachisu, Nancy. Preserving the Japanese Way. Kansas City, Andrews McMeel Publishing, 2015.**

“Spaghetti all’Acqua Pazza (Spaghetti with Fish and Tomatoes)” Stefan’s Gourmet Blog, https://stefangourmet.com/2014/04/26/spaghetti-allacqua-pazza-spaghetti-with-fish-and-tomatoes/.

“Tapas, the Little Dishes of Spain” Living Language, https://web.archive.org/web/20180503042918/https://www.livinglanguage.com/blog/2012/03/20/tapas-the-little-dishes-of-spain/.

The Ministry of Agriculture, Forestry and Fisheries. Fisheries of Japan—FY2010. https://www.jfa.maff.go.jp/j/kikaku/wpaper/pdf/2010_haku_en6.pdf.

“Tomato and Shrimp Risotto” Broma, https://bromabakery.com/tomato-shrimp-risotto-recipe/.

“Tomato and Shrimp Risotto” Pescatarian Kitchen Food Blog, https://pescetarian.kitchen/tomato-prawn-risotto/.

“Toshikoshi Soba (New Year’s Eve Soba Noodle Soup) 年越しそば” Just One Cookbook, https://www.justonecookbook.com/toshikoshi-soba/.

“Toshikoshi Soba: Why do Japanese Slurp Noodles on New Year's Eve?” Live Japan, https://livejapan.com/en/article-a0000814/.

“Toshikoshi Soba (年越しそば)” Food in Japan, https://www.foodinjapan.org/japan/toshikoshi-soba/#index_id3.

Trowbridge Filippone, Peggy. “Emeril's Homemade Lobster Sauce” The Spruce Eats, 26 Oct. 2020, https://web.archive.org/web/20210212010546/https://www.thespruceeats.com/lobster-sauce-recipe-1808932.

Wei, Clarissa. “Why We Don’t Eat California Spiny Lobsters (Even Though They Taste Better).” Vice, 12 Oct. 2016, https://www.vice.com/en/article/gvk5kq/why-we-dont-eat-california-spiny-lobsters-even-though-they-taste-better.

White, Corky. “Italian Food: Japan's Unlikely Culinary Passion” The Atlantic, 6 Oct. 2010, https://www.theatlantic.com/health/archive/2010/10/italian-food-japans-unlikely-culinary-passion/64114/.

Wickers, Kate. “Insalata Caprese” Italy Magazine, 10 Aug. 2012, https://www.italymagazine.com/featured-story/insalata-caprese.

“ハーブ��ルトのおすすめ10選。いつもの料理がより本格的に” Sakidori, https://sakidori.co/article/923638.

“ハウス 香りソルト イタリアンハーブミックス 53g” Rakuten, https://product.rakuten.co.jp/product/-/d88e483ed45123cc6b0e15bb10bde333/?scid=af_pc_etc&sc2id=af_117_1_10001720.

[hpmi-soba]

心血來潮，補看了初期的各隊漫畫，看到一點細節有感而發 結論： ．20~23歲的人比較血氣方剛，包括左馬刻+SSR+寂雷..... ．初期4隊中，MTC的組隊邏輯竟是最正常/合理/普通的

[zoranphoto]

Srpkinja otkrila istinu o radu u Hrvatskoj: ‘Ovoliko zaradim kao čistačica na Krku’

Sve je više ljudi koji iz Srbije ljeti dolaze u Hrvatsku kako bi radili na Jadranu zaradili za život tijekom zime. Jedna od njih je i Marija Ć., koja četvrtu godinu zaredom dolazi raditi na Krk. “Za to sam se odlučila 2019. i od tada svako ljeto, čak i za vrijeme pandemije, idem na Krk raditi kao sobarica. Nalazim se u apartmanskom naselju u kojem radim, a obroke imamo osigurane u restoranu. Moja plaća je nešto manja od 1.000 eura, ali skupi se nešto eura i od gostiju. Troškova gotovo da i nemam, slobodno vrijeme većinu provodim na plažama, pa svake sezone svu zaradu vratim u Srbiju”, priča Marija koja priznaje kako posao ima i nekih mana. “Doduše, ponekad to nije ugodan posao. Pa dolaze malo neuredniji gosti, svaki dan za sobom ostavljaju kaos. U kompleksu uvijek postoji bar jedna soba u neredu. Moram upozoriti sve koji su zainteresirani za ovaj posao da će se sve gledati”, kaže.

Osigurani smještaj i hrana

Kako piše Kurir, Hrvatskoj je sve više oglasa da se traže sobarice, a plaće su gotovo kao one u Njemačkoj. U većini slučajeva osiguran je smještaj, hrana i zahtjev za radnu i boravišnu dozvolu.     U oglasima se vidi kako čistačice u Hrvatskoj mogu zaraditi oko tisuću eura s bonusima. Ranije su u nekim oglasima nudili i dvije, pa čak i tri tisuće eura za taj posao. Slične su plaće i u Grčkoj. Tako obiteljski hotel na Krfu tijekom ljetne sezone nudi plaću sobarice od 1200 eura. Radi se 6 dana u tjednu od 6 do 8 sati dnevno, smještaj je osiguran. Dnevno.hr Image by Simon Kadula from Pixabay Read the full article

[zanimljivaekonomija]

WIEN TOURISMUS

Mladi i stari kao cimeri u Beču

Platforma „Cimer“ (nem. „Wohnbuddy“) osnovana je 2019. godine u Beču sa ciljem da posreduje u pronalaženju zajedničkih oblika stanovanja između različitih generacija.

Pristupačno stanovanje je tema koja je posebno značajna u većim gradovima. Stoga platforma okuplja mlađe i starije Bečlije koji traže odnosno izdaju sobe, tako da obe strane profitiraju od dogovora.

Pre nego što je osnovana platforma formiran je koncept zajedničkog života mlađih i starijih generacija kao cimera. Pratio se razvoj koncepta i u kojoj meri različiti životni stilovi mogu da se uklope. Trenutno postoje dva dostupna modela posredovanja. Jedan model je da stariji sugrađani obezbeđuju slobodnu sobu mlađima po pristupačnim cenama. Najvažnije je da se novi partneri međusobno podržavaju prema prethodno dogovorenim zamislima. Drugi model se odnosi na izdavanje praznih soba u staračkim domovima mlađoj populaciji.

Ideja za ovaj koncept je rođena 2015. godine na osnovu nekoliko statističkih činjenica. U Beču živi oko 200.000 studenata koji u proseku žive od 870 evra mesečno. U Beču postoji 96 domova za stare, dok je oko 30 odsto građana preko 60 godina starosti i samohranih roditelja u opasnosti od isključenosti i siromaštva. Prosečni troškovi iznajmljivanja stanova u Beču su porasli za 43 odsto između 2008. i 2018. godine. Osobe starije od 66 godina u proseku žive u 70 kvadrata.   

© Wien Tourismus/ Peter Rigaud

© Wien Tourismus/ Paul Bauer

© Wien Tourismus/ Gregor Hofbauer

[1istanbulhanimefendisi]

Yıl kasım 2019 soğuk bir kış günü taşrada oturmuşuz elimde örgü ipleri soba kenarında çay içiyoruz. Ondan sonrası zaten meçhul.

[mesmerisingeyes]

#Eyes b&w edit beauty my edit aesthetic bw aesthetic heart eye Paźdz. 06, 2019 mesmerisingeyes lubi to notakwyszlo lubi to probuje-byc-soba lubi to irracjonalne-zmiany zreblogował(a) to od burger-drwala i dodał(a): irr never-everything zreblogował(a) to o…

[viranlly]

Drinking in The City that Never (Really) Stops Drinking

Tokyo - a vibrant, incredibly lively city that quite literally never sleeps (sorry New York). The city also never (really) stops drinking. Coming from a tiny town where last, last call at cocktail bars is at 1AM if you’re lucky, sipping a proper Absinthe Highball at the bar at 3AM was quite an experience. Tokyo truly has raised the bar when it comes to imbibing, no pun intended.

Here’s almost a play-by-play of almost all the bars we visited in Tokyo, the ones that I remember, that is.

SG Club, Shibuya

After not sleeping, and constantly tasting every form and colour of alcoholic beverage on a 13 hour flight from New York, the rational thing to do once one lands is to go to bed, hydrate and rest - I clearly had other plan and better thing to do. 

By 9PM local time, our friends are already waiting us in this iconic, three-level Tokyo establishment: The SG club - appropriately named as Sip and Guzzle comes together in one space, brought to you by bartending legend Shingo Gokan. Guzzle on the main floor, is your casual, neighbourhood cocktail bar, serving up fun and playful cocktails, with a mix of bar seats and standing room. Things are a little different when you go downstairs to Sip, a chic, semi-speakeasy style with a menu so inventive you almost had to take a second look. Think of a Soba noodle cocktail, a Martini-turns-Manhattan in one cocktail, and a luscious Wagyu cocktail that if it’s done somewhere outside of Japan, I probably wouldn’t even dare to try. The third bar, is a private, members only club that I sadly didn’t get to experience.

Bar Benfiddich and Bar B&F, Shinjuku

From one iconic bar, to another. Bar Benfiddich, ranked #5 in Best Bar in Asia according to World 50 Best in 2024, is an intimate, cocktail haven on the 9th floor of a very unassuming building in Shinjuku. Dark, a little bit mysterious, with less than a dozen seating space. While I didn’t get the chance to sip Hiroyasu Kayama’s cocktail at his bar this trip, the memory I had from my last visit in 2019 sticks with me. The craftsmanship that goes into a single Old Fashioned (I was still a very novice drinker back then) is something that I’ve never seen before, ever, really. If you ever got the chance to see this man at work, you wouldn’t forget that either.

Luckily, we managed to snag a seat before last call at Bar B&F downstairs, a bespoke (no menu whatsoever) cocktail bar, with just as impeccable craftsmanship. That evening quite a few people ordered a Matcha Whisky Sour, which sounded very tasty, but I opted for my classic Sazerac, a very boozy, ice cold Sazerac - just how I like it. They also make killer Japanese martinis, if that tickles your fancy.

The rest of the evening we were drinking highballs by the litre out of plastic cups and wandered around the district until sunrise - another night of not sleeping.

Mixology Salon, Ginza Six

On the 13th floor of the ultra luxurious shopping mall, the Ginza Six, tucked away in one of the corners, is the Mixology Salon, a chic, minimalist, reservation-only 8 seater cocktail salon where the menu, is all about tea. Both their tasting and a la carte cocktail menu focuses on highlighting the high quality Japanese teas, to be infused oh so delicately with local ingredients and spirits. The way they play with flavours, texture, temperature, is so fabulous. The green tea martini is crisp yet luscious, the warm matcha cocktail is hearty but boozy at the same time. The green tea espresso martini, hits the spot. The best part, it opens from 11 AM.

Codename Mixology, Akasaka

As you can tell by the name, Codename Mixology is one of Mixology Salon’s sister bars (there’s 5 of them in total). The mood is a little darker, the booze collection is a little bigger, and the menu offers more than just tea cocktails, altho they keep the signature Green Tea martini and some others. The cocktail list is as impressive as ever: whimsical, highly creative, some are even barrel-aged in house. The talented bartenders can also create custom cocktails based on your flavour profile preferences. Their smoked, Old Fashioned riff (the smoke comes from the glass skull, btw) takes the cake for the favourite of the night. 

Star Bar, Ginza

Not that you ever end up with cloudy ice at cocktail bars in Tokyo, but Star Bar  Ginza is where the love and obsession for clear ice begins, for me at least. They take pride in their hand-carved, crystal clear ice so much, it’s now part of their core product. The bar is a Tokyo institution, tucked underneath another building, the charming watering hole attracts everyone both locals and visitors. The negroni, served with crystal-clear hand carved ice is infamous.

Bar Trench & Bar Tram, Ebisu

Yet another Tokyo icons that you simply can’t miss. Brough to you by Rogerio Igarashi Vaz and Takuya Itoh, who both visited Vancouver for Vancouver Cocktail Week the year prior to our visit, Bar Tram thrives in showcasing one of (if not the) largest absinthe collections in Tokyo in every form -- the traditional absinthe tower is worth experiencing at least once, a line up of San Francisco-inspired Absinthe-forward cocktail is absolutely delightful even for a non-believer of Absinthe: delicate, perfectly well balanced, goes from bright and spritz-y to boozy and well, it’s Absinthe cocktail, you figure how this night ended after my second third one, ha! Bar Trech, down the block is a product of a last minute change of heart that turned the charming little building from a supposedly office to another incredible bar (so glad they made this decision). The seating space inside is limited but standing outside with an Absinthe highball in one hand and a Japanese cigarette (oops, sorry mom) on the other is just another form of adult socializing that you have to do at least once in your visit to Tokyo. The Absinthe highball, is obviously memorable, and it got me hooked for a while (for three-or-so months after this trip, I’m that person who’s asking for Absinthe highball everywhere I go, and really tried to make it a thing) it’s just as memorable as the hospitality from the team -- the kind bartender walked us from Bar Trench to Bar Tram and made sure we were taken care of greatly. We just met that night, by the way. The only time anyone walked me out of the bar anywhere was when I had one (or two) too many martinis and they’re just showing me the exit -- so that’s memorable, for sure.

Fuglen, Shibuya

The coffeeshop by day and cocktail bar by night concept is really nothing new, we’ve seen it all, everywhere. Some people in Vancouver even attempted to do it (no shade, but somehow this concept never really thrived here, lol). However, Japanese people just know how to do it better (like most things that they do), Fuglen just proves that theory once more. This neighbourhood bar has a cult following -- as they should. They seem to excel the formula to become the epicenter of the hype kids of Tokyo: A coffee program that is as impeccable as the cocktail program, rustic interior, and great playlist. Nothing is overly too complicated, it’s simple things done so incredibly well, consistently.

The Bellwood, Shibuya

A seven (perfect amount of time to walk off the caffeine and alcohol) minute walk from Fuglen, is the award-winning neigbourhood bar The Bellwood. It’s rustic (I know I’ve used this word one too many time, but it is what it is), unassuming and well, not at all pretentious -- truly a great indicator of what a neighbourhood bar should be. The cocktail program, however, is just mind-bendingly good. Think of a brown-rice banana Sazerac (it’s as insane as it sounds, in the best way possible) that’s toasty on the nose, with a whisper of banana on the palate but still boozy as a sazerac should be. If you have the time (we didn’t this time), they’re famously known for a cocktail kaiseki experience, a traditional Japanese tasting menu, with cocktail pairings that, if anything like the bar menu, is spectacular. 

Virtu at the Four Seasons, Otemachi

For the last leg of our Tokyo trip, we decided to stay at the Four Seasons at Otemachi, which I can’t recommend enough: the hospitality, the design, the quiet luxury, and of course, the incredible food and beverage outlets: from one-Michelin star restaurant Est, baf (bougie-as-f*ck) seasonal afternoon tea, the restaurant and rooftop terrace Pignetto with the most beautiful view of Tokyo (as well as bottomless cocktails and champagne happy hour), to the chic, award-winning cocktail bar Virtu (#11 on the Asia 50 Best Bar list). Not sure how and why, but we didn’t end up going to Virtu til the last night, and that’s one thing that I wish we had done earlier and more often. The Paris-meets-Tokyo concept oozes through every inch of the property from the decor, the way the booze are laid out and the cocktail menu, it’s a form of storytelling like no other. It’s a proper hotel bar to say the least -- it’s grand and majestic in a true Four Seasons fashion with one of the finest views of Tokyo city line but the team makes us feel right at home the minute we sat at the bar, with a coupe of champagne already waiting. 

A10, Ebisu

It wouldn’t be a trip to Tokyo without making a stop at a listening bar or two. No, listening bar scene did not start in New York (again, sorry New York), it’s been a thing here for decades now and A10 is one of the newest (at least when we were there last year), and more trendy one that allows phone and pictures in their bar -- most old school listening bars will get you in trouble if you dare to take out your phone, let alone do a story for your instagram. This hype Ebisu joint is hidden behind the locker room (find locker A10) next to a convenient store, downstair (now people of Vancouver, THIS is a hidden gem). The vibe is vibing, the sound is sounding and the cocktails are cocktail-ing. It’s A10 out of 10 for me-- get it?! It just so happened that Hiroyasu Kayama from Bar Benfiddich, which we didn’t end up getting in after 3 attempts, was doing a guestshift there - which we took as a sign. The ‘we need to be home by midnight’ turned into a ‘let’s have a shot of Japanese gin’ kind of night but c’est la vie, right?

Well, there you have it, a year and a half later, a mini guide on where to drink in Tokyo. 

Until next time!

Tokyo | Cocktail Bar | Travel Guide

[nutrition-class]

Blog I : Introduction

Who am i ? And what interests me about Nutrition ?

As a practicing chef and consumer of food, nutrition is a topic that I consider to be an essential part of my daily life. Learning about how different food groups provide different nutrients and how we can get the most out of our food when cooking and consuming is an important part of being a chef and a conscious effort to be aware of in everyday life.

A topic that deeply interests and concerns me is understanding the Health Benefits and Risks that certain food provide, and understanding that there isn’t just one way to consume food. It’s important for me to understand that certain things don't equal bad or good in the way people misunderstand “healthy eating”, but that there are pro’s and con’s to consuming just about anything-and learning what Nutrition means in everyday life and in the food we consume daily is important to me.

Will nutrition be important in the culinary world?

Nutrition already is. Already, brands and restaurants are becoming more conscious of the impact food has on health and how important the transparency is for the consumers. Even fast food brands like McDonald’s are being honest about the calories and nutrition that their food actually provides. As diabetes and heart disease becomes more prominent in today’s society due to our food habits, it’ll become even more crucial and important for chefs to take on the responsibility to feed people more sustaining , nutritional food, as well as educate on the importance of healthy eating.

Citations below keep reading;

Marcus, E. (2023, January 24). What is a vegan diet? A straightforward definition. Vegan.com. Retrieved March 19, 2023, from https://vegan.com/info/what/ 

Lawler, M. and By (2022) 9 scientific benefits of following a plant-based diet, EverydayHealth.com. Available at: https://www.everydayhealth.com/diet-nutrition/scientific-benefits-following-plant-based-diet/

Capritto, A. (2019) 6 common reasons people Eat Vegan, CNET. CNET. Available at: https://www.cnet.com/health/nutrition/why-is-the-vegan-diet-so-popular/

Kobejones (2018) The history and culture surrounding Miso soup, Kobe Jones. Available at: https://www.kobejones.com.au/history-culture-surrounding-miso-soup/

 Why should chefs care about culinary nutrition? Available at: https://www.ecpi.edu/blog/why-should-chefs-care-about-culinary-nutrition

Tuso, P.J. et al. (2013) Nutritional update for physicians: Plant-based diets, The Permanente journal. U.S. National Library of Medicine. Available at: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3662288/

UDON/soba (no date) Japan National Tourism Organization (JNTO). Available at: https://www.japan.travel/en/ph/guide/udon-soba/

[foodiedigest]

Food memories of our last visit in Tokyo in 2019 before the pandemic. We enjoyed some tasty dishes in this remix, from Gyukatsu to sushi to ramen tsukemen with hints of yuzu to Japanese Yakiniku.

We’re excited to be visiting Tokyo this year 😁

Can’t wait yo enjoy some hidden gems, Michelin Starred eats and past favourites.

2019 was focused on startup pitching so couldn’t enjoy as much. This trip with be a catch up with friends. Hopefully we can share many good food memories.

#tokyo #tokyotrip #tokyotravel #japantravel #japanesefood #japantrip #japanfood #tsukiji #fishmarket #sushi #sashimi #sushilovers #sushiporn #wagyu #ramen #ramennoodles #soba #michelinstar #michelin #michelinguide #tonkatsu #gyukatsu #otoro #chutoro #fattytuna #yakiniku #bbq #japanesebbq